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探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装。产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食。 相似文献
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目的:研究龙须菜调味即食海洋蔬菜的加工工艺。方法:以龙须菜为原料,分别采用甘草浓缩汁和臭氧水浸泡法去腥、醋酸软化、ZnCl2护色、CaCl2保脆等方法处理海藻,再经复合调味、杀菌、气调包装并运用一级动力学模型预测产品的货架期。结果:去腥最优工艺条件为甘草浓缩汁质量分数4%、浸泡15min、臭氧水质量浓度0.2mg/L、浸泡15min;研究出4种口味的复合调味龙须菜即食产品;最佳常温气调包装的复合气体组成为CO2:O2:N2=6:1:3;常温下,调味即食龙须菜产品的货架期为7个月。结论:研究的4种龙须菜即食产品各项品质指标良好,符合国家相关海藻即食食品标准规定。 相似文献
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An overview of analytical methods for determining the geographical origin of food products 总被引:2,自引:0,他引:2
There is an increasing interest by consumers for high quality food products with a clear geographical origin. These products are encouraged and suitable analytical techniques are needed for the quality control. This overview concerns an investigation of the current analytical techniques that are being used for the determination of the geographical origin of food products. The analytical approaches have been subdivided into four groups; mass spectrometry techniques, spectroscopic techniques, separation techniques, and other techniques. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity are discussed. A combination of methods analysing different types of food compounds seems to be the most promising approach to establish the geographical origin. Chemometric analysis of the data provided by the analytical instruments is needed for such a multifactorial approach. 相似文献
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目前肉类食品的检验正朝着更加安全和卫生的方向发展,检验质量不断提高。该文介绍了当代肉类品质检测技术,包括物理分析法中的计算机视觉技术、超声波技术、电磁学检测技术;仪器分析法的高效液相色谱、毛细管电泳安培法、近红外光谱分析技术、核磁共振波谱分析技术;现代分子生物学技术的核酸探针检测技术、生物芯片检测技术和微生物快速检验方法。 相似文献
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中国白酒生产中所特有的制曲技术、复式糖化发酵工艺、甑桶蒸馏技术、勾调技术和微量成分等在世界各种蒸馏酒中独具一格,而威士忌酒以其特有的液态单菌种发酵、壶式蒸馏技术和橡木桶贮存在世界蒸馏酒中闻名.论述了中国白酒与威士忌酒的起源,并从原料、糖化发酵剂、发酵工艺等方面阐述了中国白酒与威士忌酒的特征和典型性区别.对进一步较全面、系统地了解中国白酒与威士忌酒有一定的借鉴作用. 相似文献
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小麦酿制小曲酒的工艺包括原料浸泡、蒸煮、加曲入箱培菌糖化、装桶发酵、烤酒等;粳稻谷酿制小曲酒的主要工艺包括原料蒸煮、培菌糖化、发酵、蒸馏等;米麦混酿的主要工艺包括蒸粮、培菌、发酵、蒸馏;稻麦混酿的主要工序包括蒸粮、培菌、发酵、蒸馏;高粱小麦混酿的主要工序包括蒸粮、培菌、发酵、蒸馏;因各小曲白酒的生产原料和工艺不同,则生产过程的工艺技术控制参数也不同。(孙悟) 相似文献
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Donal J O'Callaghan Colm P O'Donnell F A Payne 《International Journal of Dairy Technology》2002,55(2):65-74
This paper reviews the current state of development of various techniques for monitoring coagulum formation in cheesemaking, and the implications of recent research findings. The techniques, which have become available for on-line use on modern cheese vats include hot wire probes, vibrating probes and several types of optical probe. Recent research has focused on comparing the various techniques against a background of cheese manufacture from milk with seasonal variation. The findings indicate that on-line techniques can improve the consistency of coagulum at cutting in a modern cheese factory. 相似文献
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中国白酒的蒸馏技术(上篇) 总被引:1,自引:0,他引:1
1998年8月,在成都市府南河交汇处水井街酒坊发掘到埋藏数百年的酿酒遗址和成套的酿酒器具文物。从灶台直径的大小表明该作坊已具有相当的生产规模。甑径达到的数量级说明蒸馏器的设计技术和运行操作技术均已达到较高的水平,它形成的传统工艺绝大多数被沿用至今。研究表明,这些技术虽是源于实践经验的总结,却包含了丰富的科学哲理,为发展今天的酿酒技术提供了有力的实践佐证。 相似文献
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Feifei Tao 《Critical reviews in food science and nutrition》2018,58(9):1565-1593
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed. 相似文献